Innovation Center Manager

Kinetic12, LLC; Park Ridge (IL); Presencial; USD 90.000 - 120.000; Jornada completa

Descripción de la vacante

Kinetic12, LLC seeks an Innovation Center Manager in Park Ridge, IL to lead day-to-day culinary operations at the Innovation Center. The role blends hands-on kitchen work with strong organizational and client-facing responsibilities, including events and internal meetings.

The ideal candidate is an experienced chef with proven kitchen management skills, ServSafe certification, and the ability to coordinate with project leads and clients. This onsite position offers full-time hours in Park Ridge.

Formación

• Professional chef with kitchen management responsibilities.
• Hands-on culinary skills with prep, purchasing, inventory, sanitation, and kitchen workflow.
• Ability to manage multiple priorities in a shared kitchen environment.
• Current ServSafe certification or ability to obtain before starting.
• R&D/kitchen/corporate culinary center experience preferred but not required.
• Culinary degree or equivalent training/experience.

Responsabilidades

• Own the day-to-day operation and readiness of the Innovation Center, ensuring kitchen and workspaces are clean, organized, stocked, and ready for use.
• Coordinate kitchen schedules with culinary and project leads, balancing R&D, client presentations, internal tastings, meetings, and events.
• Monitor kitchen equipment, coordinate preventive maintenance and service, and address operational issues promptly.
• Plan and execute catering for in-office meetings and events within budgets, timing, and dietary requirements.
• Collaborate with culinary, marketing, and operations teams to establish best practices for Innovation Center use, meetings, and events.
• Communicate schedules, priorities, and operational needs clearly and address issues before they disrupt development or client activities.

Conocimientos

Professional chef experience

Hands-on culinary skills

Kitchen operations management

Communication skills

Budget purchasing waste management

Multi-tasking in shared kitchen

Educación

Culinary degree or equivalent

ServSafe certification (or ability to obtain)

Descripción del empleo

Kinetic12 is seeking an Innovation Center Manager to lead the day-to-day operations of our culinary Innovation Center in Park Ridge, Illinois.

This is a full-time, onsite role for an experienced chef and kitchen operator who combines strong culinary skills with exceptional organization, business judgment, and communication. The right person will take ownership of the Innovation Center—keeping it organized, safe, stocked, scheduled, and ready for everything from culinary development and client presentations to internal meetings and special events.

This role requires someone equally comfortable working hands-on in the kitchen, managing the details behind the scenes, and engaging professionally with clients, customers, suppliers, and the Kinetic12 team.

Experience in an R&D, test kitchen, or corporate culinary environment is a plus, but not required.

Role Type: Full-Time, Onsite

Location: Park Ridge, IL

Primary Responsibilities

1) Kitchen Operations & Scheduling

• Own the day-to-day operation and readiness of the Innovation Center, ensuring kitchen and workspaces are clean, organized, stocked, and ready for use.
• Coordinate kitchen schedules with culinary and project leads, balancing R&D, client presentations, internal tastings, meetings, and events.
• Manage shared kitchen space and equipment, anticipate scheduling conflicts, and help prioritize resources during high-use periods.
• Coordinate prep, setup, breakdown, and kitchen reset responsibilities to keep the space operating efficiently.

2) Food Safety, Sanitation & Equipment

• Maintain current ServSafe certification and uphold food safety, sanitation, and proper food-handling practices throughout the Innovation Center.
• Maintain cleaning schedules, temperature logs, and food storage, labeling, and date-marking procedures.
• Monitor kitchen equipment, coordinate preventive maintenance and service, and address operational issues promptly.
• Maintain appropriate safety and sanitation supplies and coordinate with service providers to ensure a safe, dependable working environment.
• Establish and maintain appropriate par levels for staple ingredients, kitchen supplies, and consumables.
• Manage ordering, receiving, storage, inventory rotation, and replenishment to ensure availability while minimizing waste.
• Receive, label, organize, and track client and supplier samples, including project ownership, intended use, shelf life, and product condition.
• Maintain organized refrigerators, freezers, and dry storage, and anticipate ingredient and sample needs for upcoming development sessions and presentations.
• Track purchases and manage replenishment within established budgets.
• Partner with the Operations Lead on shipping and receiving as needed.

4) Culinary R&D & Presentation Support

• Provide hands-on culinary support for recipe development, product testing, and concept execution under the direction of culinary project leads.
• Prepare ingredients, components, and samples for development sessions, tastings, and presentations.
• Execute recipes and specifications accurately and document adjustments, observations, and results as needed.
• Support plating, portioning, staging, and service for client presentations and internal evaluations.
• Anticipate and coordinate the ingredients, equipment, workspace, and preparation needed for the culinary team to execute efficiently.

5) In-Office Catering & Special Events

• Plan and execute catering for in-office meetings and events within established budgets, timing, and dietary requirements.
• Coordinate menus, purchasing, preparation, service, and cleanup.
• Help create a polished, welcoming experience for clients, customers, partners, and team members.
• Balance catering and event requirements with scheduled R&D and other Innovation Center activities.

6) Cross-Functional Collaboration & Team Coordination

• Collaborate with culinary, marketing, and operations teams to establish and maintain best practices for Innovation Center use, meetings, and special events.
• Recommend improvements to kitchen procedures, workflows, policies, catering, and event operations.
• Work closely with culinary leadership to align kitchen resources and schedules with project priorities.
• Establish clear expectations for kitchen use, cleanliness, organization, and shared responsibilities, and coordinate team members supporting prep, catering, and cleanup.
• Communicate schedules, priorities, and operational needs clearly and address issues before they disrupt development or client activities.

Qualifications

• Professional chef experience with demonstrated responsibility for kitchen management or culinary operations.
• Strong hands-on culinary skills and experience managing prep, purchasing, inventory, sanitation, and kitchen workflow.
• Demonstrated ability to manage multiple priorities and competing demands in a shared kitchen environment.
• Current ServSafe Food Protection Manager certification or ability to obtain certification before starting.
• Experience in an R&D kitchen, test kitchen, corporate culinary center, or similar environment preferred but not required.
• Culinary degree or equivalent combination of professional culinary training and experience.

Key Skills & Attributes

• Proactive, dependable, and highly organized, with strong follow-through and a sense of ownership.
• Polished verbal and written communication skills and confidence interacting with clients, customers, suppliers, and partners.
• Strong business judgment, including thoughtful management of budgets, purchasing, waste, and resources.
• Comfortable moving between hands-on culinary work, operational management, and team support.
• Collaborative, flexible, and resourceful as schedules and project priorities change.
• Detail-oriented, with high standards for food safety, equipment care, presentation, organization, and professionalism.
• Able to anticipate needs, identify problems early, and keep multiple moving pieces on track.

Work Environment & Physical Demands

• Full-time, onsite position requiring daily presence at Kinetic12's Park Ridge office and Innovation Center.
• Ability to stand for extended periods and lift or move kitchen supplies and equipment weighing up to 50 pounds.
• Regular operating schedule is Monday through Friday, with occasional schedule adjustments or additional hours based on business needs.